Grilled Fish Tacos With Lime Cabbage Slaw

Bright, colorful fish tacos are as tasty as they are pretty
Grilled Fish Tacos With Lime Cabbage Slaw

Shutterstock

Host a fiesta and serve these grilled fish tacos alongside many margaritas.

This recipe is courtesy of Cooking Classy.

6
Servings
476
Calories Per Serving
Deliver Ingredients

Ingredients

For the tacos

  • 1 Pound tilapia or cod
  • 2 Tablespoons canola oil
  • 1 1/2 Tablespoon lime juice
  • 1 clove garlic, minced
  • 1 1/2 Teaspoon chili powder
  • 1/2 Teaspoon ground cumin
  • 1/2 Teaspoon paprika
  • 1/8 Teaspoon cayenne pepper
  • Salt
  • Freshly ground black pepper
  • 6 corn tortillas
  • 1 avocado, sliced
  • Sour cream, for serving
  • Cotija cheese, for serving
  • Hot sauce, for serving
  • Salsa, for serving

For the slaw

  • 1/2 red cabbage, cored and thinly sliced
  • 1/4 Cup cilantro, chopped
  • 3/4 Cups red onion, thinly sliced
  • 1 1/2 Tablespoon lime juice
  • 1 Tablespoon canola oil

Directions

For the tacos

In a small bowl, whisk together the canola oil, lime juice, garlic, chili powder, cumin, paprika, and cayenne. Season with salt and pepper. Place fish into a gallon-sized Ziploc bag, and pour the marinade over it. Seal bag, shake to coat the fish, and allow to marinade for 20 minutes.

Preheat the grill to medium-high heat. Brush grill grates with oil, and place fish on grill. Grill until cooked through, about 3 minutes per side. Transfer to a plate, and break into pieces. Serve in warmed taco shells topped with slaw and other optional toppings. 

For the slaw

Place cabbage, cilantro, and red onion in a medium mixing bowl. Pour lime juice and canola oil over the top. Season lightly with salt and pepper. Toss to coat evenly.

Nutritional Facts

Total Fat
27g
39%
Sugar
27g
30%
Saturated Fat
12g
50%
Cholesterol
2mg
1%
Carbohydrate, by difference
56g
43%
Protein
4g
9%
Vitamin A, RAE
60µg
9%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
39µg
43%
Calcium, Ca
26mg
3%
Choline, total
7mg
2%
Fiber, total dietary
3g
12%
Folate, total
60µg
15%
Iron, Fe
2mg
11%
Magnesium, Mg
15mg
5%
Niacin
2mg
14%
Phosphorus, P
67mg
10%
Selenium, Se
7µg
13%
Sodium, Na
465mg
31%
Water
33g
1%

Grilled Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Grilled Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Grilled Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.